Hi Hot & Spicy food lovers,
I bought some annatto seeds (achiote) this week. I love the “Daisy Cooks!”
show with Daisy Martinez. She often uses achiote oil while cooking. I did
make the oil, and when I open the bottle, I think, “MMmmm, great for pork
chops.” This may or may not be true but I am going to give it a try this
weekend. See lagniappe section below for achiote oil recipe.
Here is the H&S recipe for this week.
*Shrimp with Peppers, Onions and Potatoes Recipe*
Shrimp with peppers, onions and potatoes sauteed in zesty Italian
dressing. There is no seasoning for you to do, the Italian dressing does
Last week’s recipe
*Fried Fish Fingers with Garlic Sauce Recipe*
Catfish has gained popularity in the past few years. It may have been the
Cajun and blackened fish recipes seen on many restaurant menus. Whatever
the reason, it should be tried. Fried catfish is delicious.
This was on the ‘how to use’ label of the annatto seeds I bought. Bring
one cup oil to boil, add 3 tablespoons of annatto seed, stir for 30
seconds in boiling oil and remove from heat, continue stirring until
boiling stops. Strain oil through small metal strainer. I strained my oil
into small bowl and allowed the oil to cool before pouring into a bottle
with a top. I used vegetable oil. Here is what Daisy’s recipe for achiote
If you don’t already keep frozen sweet pepper strips in your freezer, you
should consider doing so. You can do so many things with them. I look for
the packages that have at least 3 colors, green, red and yellow or orange.
I think each one brings a slightly different flavor to the mix. Use these
ready-cut peppers in fajita dishes and frittatas. They are excellent for
easy to make dinners, just slice up some beef, pork, etc., or even tofu
for a quick stir fry meal. Add sliced onions, a dash of oil and light soy
sauce and you are done. You can serve the frozen sweet peppers as a side
dish also, no cutting necessary.
+In French (Cajun) the word Lagniappe means "a little something extra."
Don’t forget to stop by our Hot & Spicy foods forum. Say hello, pass on
hints, advice, or asks questions. Would love to see you there.
You are welcome to pass this newsletter and any recipe from the Hot &
Spicy site on to family and friends.
Vannie Ryanes, Hot & Spicy Editor
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